This article is about the chile pepper. For the shrub that is also called guajillo, see Acacia berlandieri
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Several dried Guajillo chiles
A guajillo chili or guajillo chilli (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, produced by drying the mirasol chili, and which is widely used in the cuisine of Mexico.
The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.